| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg; separated |
| 2 |
ts |
Dry sherry |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ginger; grated |
| 1/4 |
c |
Waterchestnuts; finely chopped |
| 1/2 |
lb |
Medium shrimp; shelled,deveined & finely chopped |
INSTRUCTIONS
In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch,
then stir into egg white along with salt and ginger. Add water chestnuts
and shrimp; mix well.
Heat a pan of water to simmering. With oil coated hands, roll shrimp
filling into walnut sized balls. Drop into simmering water a dew at a time
and simmer gently until they float (about four to five minutes) Drain and
discard liquid. If made ahead, cool, cover and refrigerate for up to 2
days. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Aug 30, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”